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To make these delicious pumpkin spice oatmeal chocolate chip cookies, gather the following ingredients: - 1 cup rolled oats - 1 cup all-purpose flour - 1/2 teaspoon baking soda - 1/2 teaspoon baking powder - 2 teaspoons pumpkin pie spice - 1/4 teaspoon salt - 1/2 cup unsalted butter, softened - 1 cup brown sugar, packed - 1/4 cup granulated sugar - 1 large egg - 1/2 cup pure pumpkin puree - 1 teaspoon vanilla extract - 1 cup chocolate chips - 1/2 cup walnuts or pecans, chopped (optional) These ingredients blend together to create a warm, tasty cookie. The rolled oats add a nice texture, while the pumpkin brings a rich flavor. The blend of sugars gives the cookies a sweet edge. You can use walnuts or pecans for added crunch if you like. Each component plays a role, so don’t skip any! - Preheat your oven to 350°F (175°C). - Line a baking sheet with parchment paper. Start by preheating your oven. This step helps cookies bake evenly. Also, lining the baking sheet prevents sticking. It makes cleanup easy, too! - Combine oats, flour, baking soda, baking powder, pumpkin pie spice, and salt. In a bowl, mix the oats, flour, baking soda, baking powder, pumpkin pie spice, and salt. This mix adds flavor and helps the cookies rise. Set it aside; you will use it soon. - Cream together the softened butter, brown sugar, and granulated sugar. In a large bowl, cream the softened butter, brown sugar, and granulated sugar. Use a mixer or a spoon. Mix until it’s light and fluffy. This step helps make your cookies soft and sweet. - Beat in the egg, pumpkin puree, and vanilla extract. Now, beat in the egg, pumpkin puree, and vanilla extract. Mix well until it is smooth. The pumpkin adds moisture and flavor. - Gradually add the dry mixture and stir until combined. Next, gradually add the dry mix to the wet mix. Stir gently until just combined. Do not overmix; this keeps the cookies tender. - Fold in chocolate chips and optional nuts. Now, fold in the chocolate chips and nuts if you like. The chocolate adds sweetness, while nuts give crunch. This combination is simply delightful. - Drop tablespoon-sized portions on the baking sheet. - Bake for 10-12 minutes. Drop tablespoon-sized portions of dough onto the prepared baking sheet. Space them about 2 inches apart. Bake for 10-12 minutes. Look for lightly golden edges. - Let cookies cool on the baking sheet before transferring to a wire rack. After baking, let the cookies cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack. This cooling step helps them firm up and makes them easier to handle. To get soft cookies, watch your baking time. Pull them out when the edges are light brown. If you want chewy cookies, let them cool on the baking sheet longer. This keeps the center soft while setting the edges. Measuring ingredients is key to great cookies. Use a kitchen scale for accuracy. If you use cups, spoon the flour into the cup and level it off. Too much flour makes cookies dry. You can spice things up! Add a pinch of nutmeg for warmth. A dash of cinnamon brings out the pumpkin flavor too. If you love a kick, try adding ground ginger. For the chocolate chips, mix dark and semi-sweet for depth. You can also use white chocolate or butterscotch chips for a different taste. Don’t be afraid to try mini chips for a fun twist! To serve your cookies beautifully, stack them on a festive plate. Add a sprinkle of pumpkin pie spice on top for flair. For storage, use an airtight container to keep them fresh. You can also wrap them in parchment paper for a nice touch. Warm cookies are always a hit, so serve them right out of the oven! {{image_2}} You can make these cookies gluten-free. Just swap the all-purpose flour for a gluten-free blend. Look for a mix that has a good balance of starches and flours. This change helps keep the cookies soft and chewy. Always check the label to ensure it’s truly gluten-free. If you have nut allergies, you can skip the walnuts or pecans. Instead, add more chocolate chips or use seeds like sunflower seeds. They add a nice crunch without the nut risk. Just make sure your chocolate chips are also nut-free. To make these cookies vegan, replace the butter with coconut oil or vegan butter. For the egg, use a flax egg. Mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water and let it sit until thick. This will help bind the cookies together. These swaps keep the cookies tasty while being plant-based. To keep your cookies fresh, store them in an airtight container. This helps lock in moisture and flavor. Line the container with parchment paper for added protection. If you stack the cookies, place parchment paper between layers. This prevents sticking and keeps them looking nice. Want to save some for later? You can freeze the dough or baked cookies. For dough, scoop it into balls and place them on a baking sheet. Freeze until solid, then transfer to a freezer bag. For baked cookies, let them cool completely. Then, layer them in a freezer-safe container with parchment paper between layers. They can last up to three months in the freezer. When you crave a warm cookie, reheating is easy. For baked cookies, place them on a plate and microwave for about 10-15 seconds. This warms them without drying them out. If you prefer the oven, preheat it to 350°F (175°C) and warm the cookies for about 5 minutes. Enjoy them warm and gooey! Yes, you can use quick oats instead of rolled oats. Quick oats cook faster and can change the cookie's texture. The cookies may turn out softer and less chewy. I recommend sticking with rolled oats for the best results. To make the cookies softer, try these tips: - Use more butter or a little extra pumpkin puree. - Do not overmix the dough; mix just until combined. - Bake for a shorter time, around 10 minutes, for softer cookies. If you don’t have pumpkin puree, use mashed banana or applesauce. Both will add moisture and a hint of flavor. You can also try sweet potato puree for a similar taste. Yes, you can make the dough ahead of time. Just wrap it in plastic wrap and store it in the fridge for up to three days. For longer storage, freeze the dough. When ready to bake, let it thaw in the fridge overnight. The cookies are done when the edges turn lightly golden. The centers should look set but soft. If you press them gently, they should spring back. Remember, they will continue to cook slightly after you take them out. These cookies are a treat you can enjoy any time. We covered sweet ingredients and easy steps to bake them. I shared tips to help you make them just right. Plus, you have ideas for variations to fit your needs. Whether you want gluten-free, nut-free, or vegan options, there’s a way to enjoy these cookies. With the right storage, they'll stay fresh and tasty. Now, gather your ingredients and get baking! You'll have a delicious snack to share or savor alone.

Pumpkin Spice Oatmeal Chocolate Chip Cookies

Indulge in the perfect fall treat with these Pumpkin Spice Oatmeal Chocolate Chip Cookies! Combining the warm flavors of pumpkin pie spice and gooey chocolate chips, these cookies are easy to make and utterly delicious. In just 25 minutes, you can enjoy soft, chewy cookies that are perfect for sharing or keeping all to yourself. Click through to discover the full recipe and impress your friends and family with this seasonal delight!
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Ingredients
  

1 cup rolled oats

1 cup all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

2 teaspoons pumpkin pie spice

1/4 teaspoon salt

1/2 cup unsalted butter, softened

1 cup brown sugar, packed

1/4 cup granulated sugar

1 large egg

1/2 cup pure pumpkin puree

1 teaspoon vanilla extract

1 cup chocolate chips

1/2 cup walnuts or pecans, chopped (optional)

Instructions
 

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

    In a bowl, mix the rolled oats, all-purpose flour, baking soda, baking powder, pumpkin pie spice, and salt. Set aside.

      In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.

        Beat in the egg, pumpkin puree, and vanilla extract until well combined.

          Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined.

            Fold in the chocolate chips and chopped nuts (if using).

              Drop tablespoon-sized portions of the dough onto the prepared baking sheet, spacing them about 2 inches apart.

                Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set.

                  Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

                    Prep Time: 15 minutes | Total Time: 25 minutes | Servings: 24 cookies

                      - Presentation Tips: Stack the cookies neatly on a festive plate and sprinkle a little extra pumpkin pie spice on top for a stylish touch. Serve warm for a cozy treat!